Market Vegetable Salad with Vegan Ranch Dressing

This market vegetable salad with vegan ranch dressing is going to be in heavy rotation this summer! It’s like a vegan farmer’s market version of a Cobb, where you have a little of this and a little of that, and you can tell with just a glance what is in the salad. If you want to swap out an ingredient or two, don’t let me stop you. Feel free to be inspired by what’s fresh at your local farmer’s market.

This dressing, by the way, is off the charts. So tangy and creamy – full of herby deliciousness – the perfect accompaniment for all of those veggies.

To assemble the salad, start with a layer of your favorite market greens – I used baby spinach and baby kale, along with a few other greens. Then load on the veggies. I layered on sliced mini seedless cucumbers, fresh raw corn, baby Kumato tomatoes, sliced radishes, red bell peppers, yellow squash and green onions. Avocados play a central role because, well, avocados are always a good idea! Tuck in some sprigs of dill for a beautiful finishing touch. Season with salt and pepper.

I know that some of you might want to add a bit of cheese to this salad, so if that’s you, be my guest. I am sure there will be times this summer that I will do the same. Crumbled queso fresco, ricotta salata or even a goat cheese are all good choices.